Servings: 6 to 8
Indulgently cheesy like a traditional lasagne but bursting with the autumnal flavors of squash and chard, this dish makes a satisfying Thanksgiving entrée.
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Lasagna will never be the same again! This is a very rich, comfort food-filling recipe. Like others have noted it does take a lot of time and work but didn't require a food processor or other equipment. You need to have the large pan (I didn't). It's a good fall/winter dish because the oven heats up the apartment and kitchen. I felt so healthy eating it because of the squash rich in beta carotene and the Swiss chard rich in antioxidants. I would like a version with dairy-free cheese if possible. I used hemp milk. Bon appetit!
This was excellent. We really enjoyed the combination of flavors. It is quite a bit of work but you can do it in stages. It is quite rich and would probably serve 10-12 rather than the stated 6-8 people.
I made this a few days ago to see if it was something we'd like to add to our Thanksgiving table this year...and it was just delicious. Very autumnal flavors. It was quite a lot of work, but worth the effort. You can prepare all ingredients ahead of time, which is a real plus for Thanksgiving or any dinner party! We shared with a neighbor and she loved it too!
Wow! I just made this for a Thanksgiving brunch. I've recently become a vegetarian and this was perfect using fresh local Swiss chard and squash. Everyone loved it....meat lovers included. It was a lot of work but I made it yesterday refrigeratedo it and baked it today. Followed the recipe exactly and all the flavors worked...especially the creamy squash.
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